Note: If using dried cranberries, soak for 15 minutes in warm water or orange juice. Set aside 2 tablespoons of cream to brush over top of scones.

Combine dry ingredients; cut in butter using a pastry blender or two knives. Add cream, orange peel and cranberries. Turn out onto a work surface and pat into a circle, kneading as little as possible (about 5 turns). Cut into rounds or wedges and place on a greased cookie sheet.

Bake at 425°F for 12 to 17 minutes or until golden brown on edges (depends on your oven).